Valorization of Peach Fruit and Wine Lees through the Production of a Functional Peach and Grape Juice by Virginia Prieto-Santiago, Ingrid Aguiló-Aguayo, Francisca Isabel Bravo, Miquel Mulero, Maribel Abadias

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Wine-processed radix scutellariae alleviates ARDS by regulating tryptophan metabolism through gut microbiota by Tingting Hu, Ying Zhu, Jing Zhu, Ming Yang, Yaqi Wang, Qin Zheng

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Chitosan in Sparkling Wines Produced by the Traditional Method: Influence of Its Presence during the Secondary Fermentation by Antonio Castro Marín, Claudio Riponi, Fabio Chinnici

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Preparation and Antioxidant Activity of Ethyl-Linked Anthocyanin-Flavanol Pigments from Model Wine Solutions by Lingxi Li, Minna Zhang, Shuting Zhang, Yan Cui, Baoshan Sun

“…Anthocyanin-flavanol pigments, formed during red wine fermentation and storage by condensation reactions between anthocyanins and flavanols (monomers, oligomers, and polymers), are one of the major groups of polyphenols in aged red wine. …”
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The Management of Dissolved Oxygen by a Polypropylene Hollow Fiber Membrane Contactor Affects Wine Aging by Francesco Errichiello, Luigi Picariello, Antonio Guerriero, Luigi Moio, Martino Forino, Angelita Gambuti

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Study of the effects of climatic conditions on the phenolic content and antioxidant activity of Austrian and Montenegrin red wines by Reinhard Eder, Radmila Pajović Šćepanović, Danijela Raičević, Tatjana Popović, Karin Korntheuer, Silvia Wendelin, Astrid Forneck, Christian Philipp

“… We evaluated the chemical composition and antioxidant activity of 30 red wines from Austria (cv. Cabernet-Sauvignon, Blaufraenkisch and Zweigelt) and 20 wines from Montenegro (cv. …”
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Aroma Profile and Chemical Composition of Reverse Osmosis and Nanofiltration Concentrates of Red Wine Cabernet Sauvignon by Ivana Ivić, Mirela Kopjar, Vladimir Jukić, Martina Bošnjak, Matea Maglica, Josip Mesić, Anita Pichler

Subjects: “…Cabernet Sauvignon red wine…”
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Emotional Impact of Dishes versus Wines on Restaurant Diners: From Haute Cuisine Open Innovation by Ana Mengual-Recuerda, Victoria Tur-Viñes, David Juárez-Varón, Faustino Alarcón-Valero

“…The results indicate that the dishes have a greater influence on the level of interest than the wines, and both have a different emotional impact at different moments of the experience due to its duration.…”
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High Power Ultrasound Treatments of Red Young Wines: Effect on Anthocyanins and Phenolic Stability Indices by Emilio Celotti, Stefano Stante, Paola Ferraretto, Tomás Román, Giorgio Nicolini, Andrea Natolino

Subjects: “…red wine…”
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Enhancing Traceability in Wine Supply Chains through Blockchain: A Stackelberg Game-Theoretical Analysis by Yuxuan Kang, Xianliang Shi, Xiongping Yue, Weijian Zhang, Samuel Shuai Liu

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A holistic approach to using biostimulants on the red grapevine variety, Mouhtaro - from grape to wine by Dimitrios-Evangelos Miliordos, Myrto Tsiknia, Nikolaos Kontoudakis, Angeliki Kouki, Nikolaos Zaharias, Yorgos Kotseridis

“…Treated grapes, compared to untreated grapes (the control), resulted in wines with a significantly higher concentration of anthocyanins and phenolic content. …”
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Evaluation of Indigenous Yeasts Screened from Chinese Vineyards as Potential Starters for Improving Wine Aroma by Xiaoxin Ge, Jie Wang, Xiaodi Wang, Yaqiong Liu, Chao Dang, Ran Suo, Jianfeng Sun

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Novel Low-Alcohol Sangria-Type Wine Products with Immobilized Kefir Cultures and Essential Oils by Anastasios Nikolaou, Valentini Santarmaki, Gregoria Mitropoulou, Georgios Sgouros, Yiannis Kourkoutas

Subjects: “…low-alcohol wines…”
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Impact of Green Intellectual Capital on Sustainable Development Goals: Insights From Spain's Wine Industry by Javier Martínez-Falcó, Bartolomé Marco-Lajara, Patrocinio Zaragoza-Sáez, Lorena Ruiz-Fernández

“…Wine Business Journal…”
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Effects of strigolactone and abscisic acid on the quality and antioxidant activity of grapes (Vitis vinifera L.) and wines by Bochen Liu, Yang Zhang, Shu Wang, Wanni Wang, Xuelei Xu, Jinren Wu, Yulin Fang, Yanlun Ju

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Enological Tannin Effect on Red Wine Color and Pigment Composition and Relevance of the Yeast Fermentation Products by Ignacio García-Estévez, Cristina Alcalde-Eon, Víctor Puente, M. Teresa Escribano-Bailón

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Application of Functional Data Analysis and FTIR-ATR Spectroscopy to Discriminate Wine Spirits Ageing Technologies by Ofélia Anjos, Miguel Martínez Comesaña, Ilda Caldeira, Soraia Inês Pedro, Pablo Eguía Oller, Sara Canas

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Promotion of European Wines in Third Countries within the Common Market Organisation Framework: The Case of France by Angelo Puccia, César M. Mora Márquez, Julia M. Núñez-Tabales

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Influence of Saccharomyces uvarum on Volatile Acidity, Aromatic and Sensory Profile of Malvasia delle Lipari Wine by Carlo Nicolosi Asmundo, Carmela Maria Lanza, Cinzia Caggia, Fabio Licciardello, Cristina Restuccia, Giuseppe Muratore

Subjects: “…Malvasia delle Lipari DOC wine…”
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The Role of Nutritional Habits and Moderate Red Wine Consumption in PON1 Status in Healthy Population by Fidel Navarro-García, Néstor Ponce-Ruíz, Aurora Elizabeth Rojas-García, Gabriela Ávila-Villarreal, José Francisco Herrera-Moreno, Briscia S. Barrón-Vivanco, Yael Y. Bernal-Hernández, Cyndia Azucena González-Arias, Irma Martha Medina-Díaz

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